200 ml liquid fresh cream
200 ml fresh whole milk
125 g Neapolitan pepper and almond flavoured Taralli
100 g grated Parmesan cheese
8 g gelatin sheets
Soak the gelatin sheets in very cold water for 15 minutes.
Pour the milk, cream and Parmesan cheese into a saucepan. Place the saucepan on a very low heat and let the mixture heat up very slowly until the Parmesan cheese has completely melted. While it is heating, mix the mixture continuously with a whisk to prevent lumps forming. When the mixture is smooth, add the well-wrung gelatin sheets and continue stirring until they melt completely.
Pour the mixture into single-dose conical aluminium moulds (bottom ø 4cm, top ø 8cm) and place them immediately in the fridge, where they will need to set for at least 6 hours.
When serving, take the panna cottas out of their moulds and place them on a single dish, complete with the red onion and PGI Modena balsamic vinegar sauce and some crumbed Taralli, and serve.